Melting Pot Cheddar Cheese Fondue Recipe

It’s time to break out that fondue pot that has been sitting in your cupboard. You can try the CopyKat version of The Melting Pot’s Cheddar Cheese Fondue. The Melting Pot is a favorite place to enjoy dinner—a dark room, a nice bottle of wine, melted cheese, and hopefully, you are with someone special. If you have never been to The Melting Pot, imagine a three-course meal with fondue for each course! Imagine cheese basking over your favorite bread, crisp green apples, and more.

What makes this fondue so memorable? Sometimes enjoying dinner is especially fun when you get to use your hands. You must eat this dish in one sitting as it doesn’t reheat well, nor does it do well if you make it in advance to eat later. So this is the fun type of dish you want to make on the spot.

This Melting Pot Cheddar cheese fondue is made with medium-aged cheddar and Emmentaler Swiss cheeses, lager beer, and garlic. You can serve it with lots of bread; I recommend pumpernickel, wheat, or sourdough. I also love this with green apples. You can be creative with this dish, so serve it with bread or vegetables that you enjoy.

If you do not wish to make this with beer, I cannot give you a suggestion for the beer other than a product like O’Doul’s or a near-beer with less than 3.2 percent alcohol. The beer flavor adds a lot to this dish. Please do not serve this dish to people who do not drink alcohol. Alcohol doesn’t fully cook out of the food.

Instructions

If you are using an electric fondue pot, turn it on to medium; otherwise, use a double boiler to heat up this mixture. Place beer, garlic, dry mustard, and Worcestershire in the pot and combine well. Shred or cube the cheeses and toss with flour, coating the cheese well. (The flour will help thicken the sauce.)

When the beer mixture is warm, add one-third of the cheese and whisk very well. Once the cheese has been incorporated well, add half of the remaining cheese and whisk in very well. Add the remaining cheese and whisk until nice and smooth.

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Comments

We doubled the recipe for our 3 qt Oster fondue pot which was just right! I also subbed the beer for veggie & chicken broth (50/50) because we were feeding a bunch of kids & we don’t really like the flavor of beer. I would definitely reduce the mustard powder next time as my only change because it was VERY strong & was almost overpowering. I will definitely make again as it came together super easy & was smooth and creamy.

FYI for the recipe owner, you need to redo your video as it’s missing ingredients & you didn’t follow your own directions, lol.

This was great. I made in a double boiler and it didn’t get as hot as I would have liked but that’s on me for not using a fondue pot. I didn’t have mustard powder but it seemed fine without. Thanks for a great copy cat!

Hi, I just wanted to say that my husband and I have made this fondue at least 5 times already and making it again tonight! I LOVE this recipe and I keep it in my favorites. Thank you so much for this. We love it!

I worked at Melting pot and this is not recipe….they have their own cheddar blend. There’s no flour at all in the recipe either 🙂 cheese is dusted with corn starch. It’s beer, garlic, dry mustard, worstershire and black pepper.

Most likely it’s cheese type. Alpine cheeses are preferred because (1) less salt, (2) lower fat (does not get “oily”) and (3) no need for additives (cream of tartar, gelatin, etc ) to ‘fix’ cheaper cheeses.

Avoid sheep cheeses, aged Cheddar, Brie and buttery cheeses. A couple of tips for next time. If you add a thickener add it to the wine first – not the cheese. And don’t forget acid. Some skip the Kirsch or Brandy due to the alcohol but this gives it the classic fondue taste.

I think 4 oz of beer, 1/2 tsp of minced garlic, I could eye the amount of cheese… But you have to dust your cheese ( shredded with cornstarch before you use it. The beer and garlic must be steaming hot! Add cheese mix thoroughly with a fork… Add other 2 ingredients ( worstershire and pepper ) if it’s too thick add more beer, too runny add more cheese… Honesty it’s very easy. You can purchase their cookbook and get the correct recipe folks 🙂

This is very good cooking advice. When I first made fondue I had to experiment a few times then I got it right. I don’t use cornstarch are use flour and just mix a little in with the cheese before you put it in the fondue pot.

I love the recipe but I hate trying to clean my fondue pot. I can’t scrub it with anything that might scratch it, and so it takes days and days to scrape the dried on cheese fondue out with fingers/fingernails. I have tried to solubilize the cheese with soap and oil and that helps a bit but still….this is why I wonder about making the fondue on the stove and transferring to a crackpot, which can be seriously scrubbed in order to clean it.

How do you clean your electric fondue pot? I have a nice model made by Cuisinart.

My tip is to cut a clove of garlic in half and rub the pot (regardless of what kind you use) all over. Rub any spot that might come into contact with the cheese. After you’re done enjoying the fondue, soak it for a few minutes and clean as you typically would. Since I started doing this I have never once had to scrub a pot post-fondue or clean a pot more than once. Works like a charm. Hope this helps!

Just made this recipe today. We frequent The Melting Pot and this recipe tasted exactly like theirs! It was DELICIOUS!!! My husband and kids agreed. Will probably just use a little less mustard next time. Thanks for this recipe …it was truly a hit!

Of course your not going to get drunk. But to be honest, I know many recovering alcoholics. I used to work at a clinic. Trust me if there is a hint of a taste of alcohol is can cause a person to relapse. This was actually quite thoughtful of the author to put that in.

I thought this was pretty close, but I found the mustard to be overpowering. I plan to cut the amount of mustard in half. Other tips/suggestions: let bread get slightly stale… cut in sluces and let sit for 10-15 minutes before cubing it. If you don’t have a fondue pot… a double boiler is great and keeps it hot on the table. As for the swiss cheese… could not find that high-end swiss… so we used finlandia deli slices… awesome. And Beer… well use whatever you have in the house… we had leftover Amberboch from when my mother-in-law visited!

So I don’t think this would reheat well, but this is my own personal opinion and I have no experience for this. I would prepare this in a double boiler, and then keep it on low in a crock pot. Fondues while not difficult, can be tricky to reheat.

i did a double recipe thinking the two of us would eat it all. we didn’t so two days later i reheated in my double boiler. had to add aboutt 2 oz of beer to thin but it works but using db it thickened rather quickly even with hot water below but we enjoyed it a second time

I just made this for the first time last night and doubled the ingredients. I needed a little more cheese, about a 1/2 cup more, and it turned out great!! My hubby and my mom loved it!!

I used the fondue to make a chili con queso similar to a Mexican restaurant in Indianapolis. Next time, I’ll try less beer and add some broth because my son didn’t like the beer taste. Thanks for the recipe Stephanie!!

You got pretty close…I would be happy to share the real Melting Pot recipe for cheddar cheese if anyone is interested. Also, check into your local MP… many of them offer cooking classes and cookbooks so you can copy their recipes from home!

I am a major cheese fan, and I thought the Cheddar Cheese Fondue at the MP was awesome. I make a Beer Cheese soup, and although the flavor profile is different, it generally reminded me of that. Yummers. If you are still offering this recipe, I would so love to have it, it was awesome… in fact better than my entree (which was lobster!).

I went to MP recently with a friend who is pregnant. She asked if they could substitute something for the alcohol (just to be on the safe side, though we knew it would probably cook out), and the waiter brought some type of broth. It was still delicious, and we could barely taste the difference. Apparently they do that for people a lot.

When I went, the waiter said the alcohol does not cook out all the way. We had mentioned that I was nine months pregnant and he IMMEDIATELY took the cheese away from us and substituted Chicken Broth! It was good!

try just like 1/4 of a can beer, tablespoon of minced garlic and maybe more if you like garlic and 6 ounces of mixed cheddar cheese. put it in a stainless steel pot just the beer and garlic let it simmer for a bit then add in the cheese gradually. as the cheese melt keep whipping with a fork and finish(:

Preheat oven to 350 degrees. Layer the roast beef in the bottom of a 2-quart casserole dish. Layer the sliced onions on top and pour on the gravy. Spread the mashed potatoes on top. Bake for 1 hour, or until potatoes are browned. Brought to you by http://www.recipesfromhome.net

If you’re going to mention not serving this to folks who don’t drink alcohol because of a hidden ingredient, perhaps it would be appropriate to also mention not serving this to vegetarians since it contains Worcestershire sauce (and thus anchovies).

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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes. read more